As a youngster growing up on Oahu, Brett Villarmia, knew he was destined for a career in the culinary arts. he chose not to play with his cousins, but instead hung out with his grandmother as she cooked.

Today he’s chef d’cuisine at Bali Steak and Seafood, the oceanfront culinary landmark of the hilton hawaiian Village Beach Resort and Spa. here’s one of the delec-table entrees at the restaurant, courtesy of Chef Villarmia.

PAN ROASTED MAHI MAHI With Sweet Kahuku Corn Relish, Tomato Consommé

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* 4 6-ounce mahi mahi filets

Season mahi mahi with salt and pepper. add 1 ounce canola oil to sauté pan. add fish to pan and cook on one side for three minutes on medium-high heat. flip fish over and sauté for 2 more minutes. Place on plate and allow to rest while assembling plate.

Place corn in center of bowl. ladle 2 ounces of tomato consommé in bowl and place fish on top of corn. finish with a drizzle of good olive oil.

Put all ingredients in blender and puree until smooth. line colander with cheesecloth (make sure colander is well covered).

Put colander in mixing bowl and carefully pour in puree. let puree sit in refrigerator overnight or until liquid has come through, (should be clear). discard tomato puree and reserve liquid. Season liquid with salt and vinegar, if needed. Keep chilled until ready to use.